A few people asked me on Instagram and Facebook, “Will you not be blogging as much, now that your cookbook is out?”
Of course not. However, I hope you all get the Inspiralized cookbook because it has my best recipes and information all in one place.
To answer that question, I will be blogging as always, Sunday-Thursdays with brand new recipes and on Thursdays, new videos.
Now that we have a new website look – I’d love to know your feedback, feel free to send me an email or leave a comment on this post.
It was quite the past two weeks. Not only did the cookbook launch, but so did preorders for the Inspiralizer and this new site. I felt like I was chained to my desk, but my brain was moving a mile a minute.
It was really fun to see everything I’ve been working towards for the past year come to fruition. I’ve been overwhelmed by everyone’s support of the Inspiralizer and the cookbook.
On Friday, I finally got in the kitchen to cook for the blog and it felt so therapeutic. After two weeks of desk work, I realized how much I love to cook.
Cooking zens me out.
The first recipe on my to-do list was bulgogi, a popular Korean beef dish, comprised of thin slices of beef marinated and typically grilled.
Since there’s still snow on the ground, grilling wasn’t an option for me, so I decided to make an average-kitchen friendly recipe.
This bulgogi recipe is so easy to make and really packs some intense, delicious flavor. The shiitake mushrooms cooked with the turnip “rice” adds a lot of depth and texture to this meal.
I love the fluffy shiitake mushrooms and the slight garlic-ginger taste of the turnips.
This recipe saves really well in the refrigerator as leftovers, which is great because it calls for a whole pound of beef and unless you’re cooking for a family, who’s going to eat all that beef?
Side not – something’s glitchy with my normal recipe plugin, so please excuse the format of the recipe today – I’m working on getting that fixed! Thanks for your patience, as always.
What do you think of the new site? Let me know in the comments!
Nutritional Information & Recipe
Korean Bulgogi with Shiitaki Mushroom Turnip Rice
- For the marinade:
- 3 tablespoons tamari or low sodium soy sauce, if not gluten-free
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1/2 tablespoon toasted white sesame seeds
- 2 medium garlic cloves finely minced
- 2 scallions diced
- For the rest:
- 1 pound sirloin steak sliced thinly against the grain
- 1 small yellow onion sliced into strips
- 3 medium turnips
- 1/2 tablespoon extra virgin olive oil
- 8-10 oz shiitake mushrooms
- 1 garlic clove minced
- 1 teaspoon minced ginger
- 1/4 teaspoon red pepper flakes
- In a small bowl, whisk together all of the ingredients for the marinade and then place the marinade, steak and onions together in a zip-seal plastic bag and let marinade in refrigerator for 30 minutes, shaking the bag every 10 minutes (so 3 times total.)
- Ten minutes after the steak is marinating, peel and spiralize the turnip, using Blade C. Place into a food processor and pulse until rice-like. Then, slice the shiitake mushrooms and set aside. Place a large skillet over medium heat and add in half of the olive oil and then, once heated, add in the garlic, ginger and red pepper flakes. Cook for 30 seconds and then add in the mushrooms, cooking for 2-3 minutes or until they begin to wilt. Add in the turnip rice, stir and cover for 5 minutes, uncovering occasionally to stir, or until rice texture is to your preference. Divide into four bowls and set aside, covered.
- Place the large skillet back over medium heat. Remove the beef from the bag of marinade and set marinade aside. Add the beef in single layers to the pan, along with 1 tablespoon of the leftover marinade and cook for 3 minutes and then flip, cooking another 3 minutes or until beef is cooked. I like it browned, so I cooked a few minutes longer until dark brown.
- Divide the beef atop the bowls of mushroom turnip rice, pouring any pan juices on top.